Restaurants rarely serve chicken egg rolls since pork is the more common filling. This recipe for chicken egg rolls is for individuals who either don’t eat pork or already have chicken in the fridge.
Make some with pork, some with chicken, and maybe some with shrimp or other meats, or get creative and mix and match contents.
The processes in making a chicken egg roll are not difficult, but they do require some patience to reap the delectable rewards. Afraid that the flavor won’t be authentic? Avoid it! I know a quick and easy way to season the chicken such that it tastes like “Chinese BBQ Pork.” Continue reading!
Chicken Egg Rolls: A How-to
Several of the methods in this chicken egg roll recipe are similar to those used in our restaurant-style takeaway egg rolls. We follow the general restaurant trend and utilize char siu with chopped pork. Instead of the traditional slow-cooked method, we wok-fry our char siu chicken to save time. The chicken for the egg rolls only has to be marinated and then seared in a wok.
Here, boneless chicken thighs are called for because they have more taste than chicken breast and retain their moisture even when chopped up and fried in a hot wok. Nevertheless, chicken breast can be substituted. After slicing the chicken, add a few tablespoons of water and stir until the liquid is absorbed. Keeps things wet for longer this way.
Shredded cabbage, carrots, and celery are standard ingredients in every egg roll recipe. For most people, this involves a fair amount of cutting and dicing. If you have a food processor fitted with a shredding blade, however, the process of shredding the three components for this dish will take only a matter of minutes. Pre-shredded cole slaw mixes are also available for your shopping convenience. Nonetheless, it is typically less fresh and more costly. (And don’t forget to cut the celery!)
I like to keep my cleaver and kitchen knife abilities in shape by shredding (no pun intended). Yet, when Sarah and Kaitlin help out in the kitchen, I can appreciate the benefits of using the food processor to prepare egg rolls and cole slaw. Having a food processor in your kitchen is a great asset.
Reheating and Storing Egg Rolls
Most often asked question about egg rolls.
Can I freeze leftover egg rolls? Are they frozen before or after being fried?
You may do either, but cooking them first and then freezing them is my preferred method. Uncooked egg rolls are more difficult to prepare after defrosting from the freezer, and the skins may split if frozen before cooking. After thawing, they are more likely to absorb more moisture and cook unevenly. It’s possible that the wrapper won’t puff out like a brand new egg roll, either.
Cook all the egg rolls in oil. Put them in freezer bags once they have cooled down. They may be air-fried at 350 degrees Fahrenheit (175 degrees Celsius) for 10 to 15 minutes to regain their crispiness after being refrigerated. To reheat them in the same way we do in the restaurant, deep-fry them again for a few minutes at 325°F/160°C until crispy.
Ingredients
To make the Marinade and Chicken:
- Chicken thighs without the bones, 1 pound
- (shred into pieces around 1/2 inch wide by 1 inch long by 3 cm high)
- One garlic clove (minced)
- Half a cup of sugar
- Hoisin sauce, 1 tablespoon
- Two milliliters of Shaoxing wine
- Reduced-Salt Soy Sauce, 1 Teaspoon
- Half a teaspoon of salt
- Molasses, half a teaspoon
- Sesame oil, 1/2 teaspoon
- a pinch of Chinese five spice
- White pepper, 1/8 teaspoon
- Red food coloring, 1/8 teaspoon (optional)
Egg Rolls: Finish Them by:
- Peanut butter
- (or a neutral oil of your choice) to deep-fry the chicken.
- Cabbage, 16 Cups (shredded; green cabbage, Taiwanese flat cabbage, or savoy cabbage)
- Two Cups of Carrots (shredded)
- Celery, enough to fill two cups (finely chopped)
- 3 green onions (finely chopped)
- 1/2 a cup of sesame oil
- SALT: 2 and a half teaspoons
- Add 2 tsp. of sugar
- Pepper, white, 1/4 teaspoon
- Wrappers for 24 Egg Rolls (about 1 package)
- 1 egg (beaten) (beaten)
- Metric and US Customary Units
Instructions
Make a Breakfast Marinade:
- Garlic, sugar, hoisin sauce, Shaoxing wine, light soy sauce, salt, molasses, sesame oil, five spice powder, white pepper, and (if needed) red food coloring should be mixed with the chicken pieces in a medium bowl. Marinate for at least two hours, preferably overnight.
Filling Preparation:
- Prepare a smoking hot wok and coat the edges with 2 tablespoons of neutral oil. Put in the chicken that has been marinated and scatter it in a single layer around the wok. Give it 2 minutes on each side to get a nice sear. After that, stir-fry the chicken until it is no longer pink in the middle and has light charred markings. Take the chicken out of the pan and let it cool down.
- Start boiling some water for a bath and getting an ice bath ready. Cook the cabbage, carrots, and celery for 2 minutes in the boiling water (you may have to do this in a couple batches depending on the size of your pot). To drain the vegetables in an ice bath, you can use a Chinese spider strainer.
- Use your hands to squeeze out as much water as possible, or lay the drained vegetables on a clean dish towel, and do the same. This is a critical stage. Soggy egg rolls are the result of filling that is overly moist.
- When the vegetables are dry, put them in a big basin. Place the cooked chicken in a bowl and add the scallions, sesame oil, sugar, salt, and pepper. Combine all of the components. Wrapping time has arrived for the filling!
Wrap the Egg Rolls and Fry them:
- Get yourself a little handful of the stuffing. Gently squeezing it in your palm should be enough to bring it together. Put the filling on the wrapper with a corner facing you. Making a burrito is a good analogy for the wrapping process. Seal it with a very thin coating of beaten egg. Arrange them in a row on a floured surface and keep going until you’re out of stuff.
- Half to two-thirds fill a deep, small pot with neutral oil and heat it to 325 degrees Fahrenheit (160 degrees Celsius). The egg rolls should be completely submerged in oil.
- Egg rolls should be fried in batches, one at a time, for about 5 minutes, or until they are golden. Fry them evenly by constantly stirring them in the oil. Wait a few minutes for it to cool, and then serve!
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